Opens
Now Open
-
Location: First Floor, 4 Redchurch Street, E1 6JL -
Budget: Splash the Cash £££ -
Type of night: Date night , Drinking and Eating , Eating , Chilling with mates , Client Meeting , Family Meal -
Type of venue: Restaurant Bar , Restaurant
What they say:
New Shoreditch seafood spot Brat marks the first solo opening from chef Tomos Parry. Following a stint as head chef at Mayfair's Kitty Fisher's, Parry, with backing from Smoking Goat's Ben Chapman and Brian Hannon, elected to launch his own venture inspired by the seafood grill restaurants popular in Northern Spain. The menu is set to include a delicious range of fish and meat, such as whole-roasted turbot, slow-grilled red mullet, and a very special Welsh mutton dish. Having worked in collaboration with Noble Rot's import arm, Keeling Andrew & Co, Brat will have an 'approachable' wine list, with a selection of imported sherries.
What we say:
Setting up shop above Shoreditch's Smoking Goat bar and Thai grill, this new London seafood restaurant is the first solo venture from Tomos Parry. Parry, who left his position as head chef at Shepherd Market's Kitty Fisher's a year ago, has reportedly been working on opening Brat with the Smoking Goat chef-restaurateur duo Ben Chapman and Brian Hannon. Brat takes inspiration from the seafood grill restaurants commonly found around the Basque Country of Northern Spain, but the influence of Parry's native Anglesey is also apparent as menu items include Welsh-caught sea trout and the chef's take on traditional Welsh cawl.
